Vegetarian Butternut Squash And Three Bean Chili

• 2 Tablespoons Olive Oil
• 1 Medium White Onion, Chopped
• 1-1/2 pound Butternut Squash, Peeled And Chopped Into 1/2-inch Cubes
• 4 cloves Garlic, Minced
• 1 Tablespoon Chili Powder
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Ground Cinnamon
• 1 Bay Leaf
• 15 ounces, fluid Bush's Black Beans, Drained And Rinsed
• 15 ounces, fluid Bush's Chili Beans
• 15 ounces, fluid Bush's Pinto Beans, Drained And Rinsed
• 14 ounces, fluid Diced Tomatoes
• 32 ounces, fluid Vegetable Broth
• 3/4 cups Quinoa Or Millet
• Sal And Pepper To Taste
• Chopped Fresh Cilantro And Sour Cream, If Desired

1. Heat olive oil In a 4- to 6-quart Dutch oven or stockpot over medium heat. Add onion and butternut squash and cook, stirring occasionally, until onions are turning translucent.
2. Turn heat down to medium-low and add garlic, chili powder, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
3. Add bay leaf, beans, tomatoes, broth, and millet or quinoa. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add salt and pepper to taste.
4. Serve with fresh chopped cilantro and a dollop of sour cream.

olive oil, white onion, butternut, garlic, chili powder, ground cumin, ubc, bay leaf, black beans, beans, pinto beans, tomatoes, vegetable broth, quinoa, pepper, fresh cilantro

Taken from tastykitchen.com/recipes/soups/vegetarian-butternut-squash-and-three-bean-chili/ (may not work)